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Tandoori Chicken I

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6322
Energy (kCal)285.2072
Carbohydrates (g)9.0246
Total fats (g)28.9289
  • Cuisine

    Asian >> Indian Subcontinent >> Indian

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. | 2. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 skinned quartered - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt 1 teaspoon - - - -
    allspice 4 teaspoons ground 19.988 5.4811 0.4628 0.6604
    yogurt 2 tablespoons 18.6812 1.4271 1.0627 0.9953
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    white vinegar 2 tablespoons distilled 5.364 0.0119 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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